Create-a-Cookie

Quite possibly some of the best homemade cookies I've ever made... One big batch of cookie dough, and from that dough, made M&M cookies, chopped up peanut butter cup cookies, and cinnamon and sugar cookies - 

I really don't mean to brag, but I'm proud of myself! They turned out perfect! They were soft in the center and throughout the cookie but the the edges had just the right amount of crunch. A perfect blend. Hold on a sec, let me go grab another one...


Doing the different types of toppings was also a nice change from the standard chocolate chip cookie. The recipe is called Create-a-Cookie because the cookbook has a little chart of toppings you can use. The recipe suggests picking out 3 of the toppings so that you get a nice variety out of the cookie dough batch. The batch makes about 3 dozen cookies, so you could pick even more toppings and have even more variety if you'd like! 


A few notes from the cookbook: 1) If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla, 2) The first batch of cookies baked on a baking stone may require 1-2 more minutes of bake time. After the first batch, the time range indicated in the recipe should yield good results, 3) Cool cookies for 2-3 minutes before transferring them from the baking stone to the Stackable Cooling Rack. This will prevent broken or "wrinkled" cookies, and 4) If you have only one baking stone, portion the cookie dough onto Parchment Paper, cut to the diameter of the baking stone. As you remove one batch of cookies from the oven, place another parchment sheet of dough on the baking stone and into the oven.


I followed all of those notes. I don't have the Pantry Double Strength Vanilla, so I just used 1 tsp of regular vanilla (pure, not imitation). My first batch of cookies baked for 13 minutes, and the rest of the batches baked for 10 minutes. Letting the cookies cool for a few minutes really makes a difference! I used to try to move cookies to a cooling rack as soon as they came out of the oven, but they always got "wrinkled" up and fall apart. Letting them sit on the stone for a few minutes before you transfer them to the cooling rack really helps! I also used the parchment paper.


Next time you are in the mood to bake some homemade cookies, give this recipe a try! You'll love how they turn out! The recipe was really easy to follow and make. I also love any opportunity to use my KitchenAid mixer :-) Enjoy!




Create-a-Cookie
Pampered Chef Stoneware Inspirations
Published by The Pampered Chef, Ltd. in 2005.


Prep time: 10 minutes  Bake time: 10-16 minutes per batch  Yield: About 3 dozen cookies


3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon Pantry Double Strength Vanilla*
    (*or 1 teaspoon vanilla)
3 toppings (see below)




Toppings:
Chocolate Candy Bars - 2 bars (about 1.5 ounces each) chocolate candy
Chocolate-Coated Candies - 1/4 cup chocolate-coated candy pieces
Chocolate Peanut Butter Cups - 12 mini chocolate peanut butter cups, cut into quarters
Chopped Nuts - 1/3 cup coarsely chopped nuts
Cinnamon 'N Sugar - 1 tablespoon sugar combined with 1/8 teaspoon ground cinnamon




1. Preheat oven to 375°F. Combine flour, baking soda and salt in Classic Batter Bowl; mix well. In Stainless (4-qt.) Mixing Bowl, beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Gradually beat in flour mixture.
2. Choose three Toppings; place into separate Prep Bowls. Using Medium Scoop, drop level scoops of dough 2 inches apart onto Rectangle Stone. (Cookies will spread during baking.) Flatten scoops slightly with palm of hand. Lightly press toppings into tops of cookies.
3. Bake 10-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Remove from oven; cool 2 minutes on baking stone. Using Mini-Serving Spatula, remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.